Pinned it Tuesday: spicy vegetarian chili

15 Jan

chili

Spicy Vegetarian Chili 

  • 3 Tbsp canola oil
  • 1 large onion, finely chopped
  • 1 large red bell pepper, stemmed, seeded, and finely chopped
  • 1 large green bell pepper, stemmed, seeded, and finely chopped
  • 8 cloves garlic, minced
  • 2 tsp ground cumin
  • 3 Tbsp chili powder
  • 1/4 tsp cayenne pepper
  • 1 28-oz can crushed tomatoes (make sure you get a brand without added salt)
  • 1 tsp dried oregano
  • 1 Tbsp brown sugar
  • 1 can no-salt-added kidney beans, drained and rinsed
  • 1 can no-salt-added black beans, drained and rinsed
  • 2 cups corn kernels (I used frozen corn, just defrost before using)
  • 1/4 cup coarsely chopped fresh cilantro
  • 2 Tbsp lime juice
  • shredded extra sharp cheddar (optional)
  • sour cream (optional)
  • chopped scallions (optional)

Directions: Heat the oil in a large dutch oven over medium-high heat until shimmering.  Add the onion and cook until translucent and slightly softened, about 3 minutes.  Add the red and green bell pepper and and cook for 3 minutes.  Add the garlic and cook until fragrant, about 1 minute.  Push the vegetables to the sides of the pot so that the center of the pot is clear – sprinkle the cumin into the center of the pot and cook for 15 seconds, stirring constantly. Stir the cumin and vegetables together and let cook until the cumin is fragrant, about 1 minute.  Add the chili powder and cayenne pepper and stir to coat the vegetables. Cook until fragrant, about 1 minute.  Add 1 3/4 cups water and stir well to combine, scraping up any browned bits from the bottom of the pot. Bring to a boil, reduce the heat, and simmer until slightly thickened, about 5 minutes.  Stir in the tomatoes, oregano, and brown sugar, and bring back to a simmer. Simmer until slightly thickened, about 20 minutes.  Add the beans and the corn and stir gently to incorporate.  Remove the pot from the heat and stir in the lime juice and cilantro right before serving.  Top with shredded cheddar cheese, a dollop of sour cram, and a sprinkle of scallions, if desired.

(original recipe here)

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